Ivan cooks the Ozarks

Howdy! that's me Ivan of the Ozarks... Here I am using our outdoor kitchen - round back of the lodge. I am frying up cat fish and grilling some Eureka Chicken on a stick for our Aug 2006 Ursa Minor Open House - If you didn't make it - please plan to come next year! How I BBQ Now most people just sprinkle and grill whatever they want with my BBQ RUB and that works fine - but try this recipe, especially for people who always burn the chicken - that's part of doing this one right! Eureka Chicken on a Stick and/or Ozark Tandori Chicken Eureka Chicken on a Stick & Ozark Tandori Chicken on the same platter. This is a favorite, pretty simple too. Both recipes are essentially the same, one is made with chicken breast, and the other chicken parts. The buttermilk marinade keeps the chicken moist and tender through the tortures of the very hot BBQ fire giving you nice read and black speckled BBQ chicken that is moist and tender on the inside...
Eureka Chicken on a Stick	Ozark Tandori Chicken
whole chicken breasts cut into strips or use chicken tenderloins - you want long skinny pieces of chicken for this dish.	Selection of chicken parts, legs, wings, thighs, breasts - remove the skin (wings not so much) and slash each piece 2 or three times with a knife.
Both recipes: Buttermilk Garlic Lemon Dash of salt Ivan's BBQ RUB (Bamboo skewers for chicken on a stick)) Canola Oil or other plain veggie oil A Very HOT BBQ Fire	Preparations Crush garlic and Salt to make a paste - each pound of chicken use 1 large clove of garlic with a good dash of salt - rub this over the chicken and squeeze lemon. Sprinkle liberal amount of Ivan's BBQ on chicken to give a good color. Put chicken in a bowel or zip lock bag and add just enough buttermilk to drench chicken. Put in frig for a least 3 hours no more than 24.
For chicken on a stick I like to add a few pieces of red and green pepper and onion slices to make it look more festive. When the chicken is ready to come out of the marinade. Put the chicken strips on sticks the long way - thread the skewer through the chicken so each skewer will only hold two pieces of chicken three at the most. Start with a piece of pepper or onion and put something between each piece of chicken and at the end - make it look nice!	For Tandori Chicken just take the pieces out of the bag or bowel on to a tray or plate. For both sprinkle with more BBQ rub and brush with oil before taking them to the grill- keeps them from sticking and makes the fire flare-up. Ye-haw! The grill should be very hot - if the chicken starts to burn turn it over - don't reduce heat until some burned spots appear on both sides of the chicken -cook it hot and fast!